Indulge in a delightful culinary journey with our exquisite Chocolate Dipped Apricot Fruitcakes! These delectable treats are a harmonious blend of flavors and textures, featuring tender fruitcake, juicy apricot filling, and a rich chocolate coating. Embark on a delightful expedition as we unveil the secrets behind these irresistible confections. Discover the art of crafting the perfect fruitcake base, selecting the finest apricots, and achieving that luscious chocolate dip. Along the way, you'll uncover variations of this classic recipe, including a gluten-free version and a unique chocolate-dipped apricot cake. Get ready to tantalize your taste buds and impress your loved ones with these exceptional Chocolate Dipped Apricot Fruitcakes.
**Gluten-Free Apricot Fruitcake**: Experience a delightful twist on the classic with our gluten-free apricot fruitcake. This version caters to those with dietary restrictions or preferences, ensuring everyone can savor the goodness of this delectable treat.
**Chocolate Dipped Apricot Cake**: Elevate your dessert game with our chocolate-dipped apricot cake. This unique variation features a moist and flavorful cake base, layered with apricot filling and coated in a luscious chocolate ganache. Prepare to be captivated by its captivating presentation and irresistible taste.
DIPPED APRICOTS
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Microwave 2 ounces finely chopped dark chocolate at medium power until melted. Dip dried apricots halfway in the chocolate, then press an almond on each. Place on a parchment paper-lined plate, then freeze until set, about 2 minutes.
THE BEST FRUITCAKE
Fruitcakes have become the punchline of many a holiday joke, but this recipe will give the notorious seasonal gift a whole new reputation. Filled with loads of real dried fruit and nuts along with brandy, warm spices and citrus, this cake tastes like the holidays. The recipe makes two loaves so you can gift one.
Provided by Food Network Kitchen
Categories dessert
Time 14h30m
Yield 2 loaves
Number Of Ingredients 25
Steps:
- Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
- Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
- Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
- Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
- Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
- To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.
CHOCOLATE DIPPED APRICOT BALLS
Steps:
- In a food processor chop fine the apricots and hazelnuts and mix in enough of the liqueur to hold the mixture together. Shape the mixture into 1-inch balls, roll the balls lightly in the sugar, and let them stand at room temperature, uncovered, for 24 hours.
- In the top of a double boiler set over barely simmering water, melt the chocolate, stirring occasionally, until it is smooth and remove it from the heat. Coat half of each ball with the chocolate, letting the excess drip off and wiping the underside of the ball gently against the side of the double boiler. Chill the balls on a baking sheet lined with a piece of parchment paper until the chocolate has hardened.
- The confections keep, chilled, in an airtight container for up to 2 weeks.
CHOCOLATY APRICOTS
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 2
Steps:
- Line a baking sheet with parchment.
- Put the chocolate chips in a heatproof glass bowl and place it over a pan of simmering water. Heat the chocolate, stirring, until completely melted and smooth.
- Dip each apricot one-half to three-quarters of the way into the chocolate, letting the excess drip back into the bowl. Place on the prepared baking sheet to set.
APRICOT FRUITCAKE
This is another great fruitcake for the holidays. Originally submitted to CakeRecipe.com. Pecans can be substituted for walnuts.
Provided by Carol
Categories Desserts Cakes Holiday Cake Recipes
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Grease two 9 inch tube pans.
- In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
- Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.
- Cream the butter or margarine and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.
- Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
- Combine the remaining flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans.
- Bake at 275 degrees F (135 degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings.
Nutrition Facts : Calories 296.3 calories, Carbohydrate 51 g, Cholesterol 46.3 mg, Fat 10 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 4.2 g, Sodium 145.2 mg, Sugar 26.2 g
EASY CHOCOLATE-DIPPED APRICOTS (APRICOT CHANUKAH GELT)
This is a quick homemade candy delicacy that can also be used as a tastier take on Chanukah gelt, inspired by a recipe in Martha Stewart Living. I used Ghirardelli bitterwsweet baking chocolate bars. After you make the chocolate-dipped apricots, read up on how to play dreidel and use the candies in place of coins. These morsels make a great gift for any occasion.
Provided by Whats Cooking
Categories Candy
Time 35m
Yield 48 pieces
Number Of Ingredients 3
Steps:
- Line two baking sheets with parchment paper.
- Heat chocolate over a double-boiler. Allow the water in the boiler to get hot but not fully boil. Use a plastic spatula to scrape chocolate away from the sides. Remove from heat as soon as the chocolate is melted. If you prefer to use a microwave, melt the chocolate in a glass bowl in short intervals, stirring well with spatula.
- Immediately add all the apricots to the pot melted chocolate, and stir gently until they are all coated fully. Carefully lift each piece out of the pot with a fork, allowing some of the excess chocolate to drip off. For a more sophisticated look, you can also try holding each apricot by one end with your fingers and dipping only half of it into the chocolate.
- Place carefully on parchment-lined baking sheet. Refrigerate until the chocolate has become firm (20-30 minutes). Optionally, you can wrap individually in foil wrappers to give as gifts. Store in the refrigerator - If refrigerated, they can last up to a week (though they are best if eaten within 3 days).
CHOCOLATE-DIPPED APRICOTS
Steps:
- Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate (see pages 25-30).
- Hold an apricot half securely between your thumb and forefinger, and dip it halfway into the chocolate. Remove the apricot from the chocolate, gently shake off the excess chocolate, and place the apricot half on the paper. Repeat with the remaining apricot halves. Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. Between layers of waxed paper, in a tightly covered container wrapped in several layers of aluminum foil, the apricot halves will keep for 2 weeks in the refrigerator. They are best eaten at room temperature.
- VARIATIONS
- Substitute dried peaches or dried pears for the apricots. Dip these halfway into the chocolate on the diagonal for an interesting design.
APRICOT FRUITCAKE
My husband didn't care for fruitcake (which I love) - till he tasted this one. He and I have three children. He's an avid fishermen...when others are canning fruits and vegetables, I'm busy canning and smoking salmon! -Clare Brooks, Juneau, Alaska
Provided by Taste of Home
Categories Desserts
Time 2h55m
Yield 2 loaves (18 slices each).
Number Of Ingredients 15
Steps:
- In a large bowl, combine the fruits, nuts, honey, water and lemon juice; set aside. , In another large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Fold into fruit mixture. Combine dry ingredients; gradually fold into the fruit mixture until evenly coated. Pour into two greased and waxed paper-lined 9x5-in. loaf pans. , With a shallow pan of water in the bottom of the oven, bake at 275° for 2-1/2 hours or until cake tests done. Cover with foil during the last 30 minutes. , Cool 10 minutes; remove to wire rack to cool completely. Remove waxed paper and wrap each cake in foil. Place in plastic bags and store in a cool, dry place.
Nutrition Facts : Calories 360 calories, Fat 20g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 117mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 3g fiber), Protein 6g protein.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the final product will be. This is especially true for the chocolate and the apricots.
- Don't overmix the batter. Overmixing can make the cakes tough. Mix just until the ingredients are combined.
- Bake the cakes until a toothpick inserted into the center comes out clean. Overbaking will make the cakes dry.
- Let the cakes cool completely before dipping them in chocolate. This will help the chocolate to set properly.
- Use a variety of toppings. You can use chopped nuts, sprinkles, or even dried fruit to decorate the cakes.
Conclusion:
Chocolate-dipped apricot fruitcakes are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With a little planning, these cakes can be made ahead of time, making them the perfect last-minute dessert. So next time you are looking for a sweet treat to share, give these chocolate-dipped apricot fruitcakes a try!
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